Frog Eye Salad

Frog Eye Salad is creamy, fruity, and feeds a crowd. Made easy with vanilla pudding, whipped topping, acini di pepe, canned fruit, coconut & marshmallows.

Author Amber Brady

Prep Time 10

Cook Time 10

Chill Time 2

Total Time 2 20

Yields Servings

Ingredients

1 ¼ cup (280 g) Acini Di Pepe, (small round pasta)
1-2 tsp salt, for cooking water
22 oz (624 g) canned mandarin oranges, (two 11oz/312g cans) drained
20 oz (567 g) can pineapple tidbits, drained (save juice*)
3.4 oz (96 g) small box instant vanilla pudding
1 ½ cups (355 ml) milk, (or combination of milk & pineapple juice from the tidbits - see notes)
2 cups (144 g) whipped topping, (Cool Whip)
3 cups (135 g) mini marshmallows
½ cup (60 g) sweetened coconut flakes

Instructions

Cook acini di pepe according to package directions in salted water (1-2 tsp). Drain and rinse with cold water in a fine mesh strainer until pasta is cool to the touch. Set aside.
Drain cans of fruit, saving the pineapple juice.
In a large bowl, combine the dry pudding mix with milk or a combination of milk and reserved pineapple juice (for a sweeter salad) to equal 1½ cups liquid (see notes). Whisk until combined. Place in the freezer or fridge to firm up pudding; about 5-10 minutes.
Once pudding is firm, fold in the whipped topping. Add the cooked pasta, fruit, marshmallows and coconut. Fold gently. Cover and refrigerate for 1-2 hours to soak up all the flavors and give it a fluffy texture. Serve chilled. Store leftovers in the refrigerator.

Video

Notes

*If using a combination of pineapple juice and milk, there is about 1/2 cup of pineapple juice from the canned fruit, so you'd only need 1 cup of milk to have 1 1/2 cups of liquid total.

Nutrition